Electrolux EBCSL70CN Recipe Book

... ...EN STEAM OVEN USER MANUAL

FoodWateramount (ml)Tempera-ture (°C)Shelf po-sitionTime 1)(min)Prosciutto style ham(1000 g)650 96 2 50 - 75Smoked loin of pork(600 - 1000 g)650 96 2

FoodHalf Steam + Heat(water amount about 300 ml)Temperature(ºC)Time1) (min)Shelf positionWhole fish up to1000 g90 35 - 45 1ReheatingDumplings 110 20 -

Cooking on more than one oven levelFoodQuarter Steam Cooking(Max. amount of water 250 ml)Temperature(°C)Time(min)Shelf posi-tionReady-to-bake rolls (3

Baking results Possible cause RemedyThe cake sinks and be-comes soggy, lumpy orstreaky.There is too much liquidin the mixture.Use less liquid. Be care

Cakes / pastries / breads on baking traysFood Shelf position Temperature (°C) Time (min)Plaited bread / breadcrown1 160 - 180 30 - 40Christmas stollen

Baking on more than one level - Biscuits / small cakes / pastries / rollsFood True Fan Cooking2 shelf positionsTemperature(°C)Time (min)Short pastry b

Food True Fan Cooking2 shelf positionsTemperature(°C)Time (min)Danish pastries 2 / 3 160 - 180 30 - 60Puff pastries 2 / 3180 - 200 1)30 - 501) Preheat

Food to becookedWeight (g)Searingeach side(min)Tempera-ture (°C)ShelfpositionTime(min)Nierstück 1000 -15004 80 - 90 1 150 - 1701.15 RoastingRoasting d

VealFood Weight(g)ShelfpositionTemperature(°C)Time(min)Pot roast 1000 - 1500 1 170 - 190 150 - 120Knuckle of veal 1500 - 2000 1 170 - 190 120 - 150Lam

Food Weight(g)ShelfpositionTemperature(°C)Time(min)Leg of venison 1500 - 2000 1 200 - 210 90 - 1351.17 GrillingGrilling with maximum temperaturesett

CONTENTS1. USES, TABLES AND TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32. ASSISTED COOKI

Ready made frozen food tableFood HeatingFunctionShelf posi-tionTemperature (°C) Time (min)Frozen pizza True FanCooking3 as per manufactur-er's in

• Fill the jars up to the same level andclose with a clamp.• The jars cannot touch each other.• Put approximately 1 / 2 litre of water in-to the bakin

2. ASSISTED COOKING RECIPESIn the Assisted Cooking menu the dishesare divided into several categories:• Pork/Veal• Beef/Game/Lamb•Poultry•Fish•Cake• P

• 250 ml meat stock• 3 medium-sized onions, peeled andfinely chopped• 3 cloves of garlic, peeled and thinlysliced• 1 / 2 teaspoon each of thyme and or

•pepper• 3 cloves of garlic• 1 bunch of fresh rosemary (or 1 tea-spoon of dried rosemary)• waterMethod:Wash the leg of lamb and then pat dry,rub in ol

• 150 ml wine• 1 / 2 bunch of fresh thymeMethod:Wash potatoes, peel, quarter and boil insalted water for 25 minutes, then drainand cut into slices.Was

run out. Pierce the cake with a woodenchopstick and brush on the glaze. Thenleave the cake for a while to soak up theglaze.– Time in the appliance: 75

• 70 g raisins (soak in 20 ml of kirsch for1 hour beforehand)Ingredients for the finish:• 50 g whole peeled almondsMethod:Put flour, dried yeast, icin

Method:Separate the eggs. Cream egg yolks withhot water, 50 g sugar, vanilla sugar andsalt. Beat egg whites with 100 g sugaruntil forming peaks.Sieve

• 1 / 2 teaspoon salt• a little pepper• 1 pinch nutmegIngredients for the topping:• 150 g grated cheese• 200 g cooked ham or lean bacon• 2 eggs• 250 g

1. USES, TABLES AND TIPSThe temperature and baking timesin the tables are guidelines only.They depend on the recipes, qual-ity and quantity of the ing

Farmer BreadIngredients:• 500 g wheat flour• 250 g rye flour• 15 g salt• 1 small packet dried yeast• 250 ml water• 250 ml milkOther:• Baking tray whic

Gradually add the mince, sauté while stir-ring constantly to break up and deglazewith the meat stock. Season the meatsauce with tomato purée, the herb

toes and spread the rest of the butter insmall knobs on the gratin.– Time in the appliance: 65 minutes– Shelf position: 2– For steam ovens: add 300 ml

– Amount of water to be put into the wa-ter drawer: 400 ml– Time in the appliance: 30 minutes– Shelf position: 2Coconut puddingIngredients:• 250 ml mi

• Fennel, peeled and sliced• Celery, cleaned and diced• Leeks, cleaned and slicedAfter cooking:• 50 g butter• If desired, pepper and saltMethod:Arrang

2 Chicken breast3 Poached veal fillet4 Sea bream fillet5 Prawns6 Turbot with fennel7 Carrots with vanilla8 Apples9 Red wine pears10 English crèmeBeef

cool down a bit. Put the meat with oil (theone used for frying) and all other ingredi-ents in a vacuum bag, vacuum seal andcook. For the sauce heat bu

them evenly flat in a vacuum bag, vacuumseal and cook.– Add 350 ml of water into the waterdrawer– Time in the appliance: 28 minutes– The dish Carrots

38www.electrolux.com

ENGLISH 39

1.2 Sous-vide cooking : Meat• Look at the tables to prevent under-cooking. Do not use meat portions of alarger thickness than the tables show.• The co

www.electrolux.com/shop892961726-A-472013

Type offoodThick-ness offoodAmountof foodfor 4people(g)Temper-ature(°C)Time(min)LevelWater inthe wa-terdrawer(ml)Turkeybreastboneless2 cm 800 70 75 -

Type offoodDimension offoodAmountof foodfor 4 per-sons (g)Tempera-ture (°C)Time(min)Lev-elWater inthe waterdrawer(ml)Aspara-gusgreenwhole 700 - 800 90

Type offoodDimension offoodAmount offood for 4persons(g)Tempera-ture (°C)Time(min)LevelWater inthe waterdrawer(ml)Peach cut in halves 4 fruits 90 20 -

Temperature (°C) Water in the waterdrawer (ml)Time1) (min)90 700 6095 500 2095 700 4095 800 601) The times are for guidance only.1.7 Advice for specia

require similar cooking times. Use thelargest amount of water specified for indi-vidual component. Put the dishes on theoven shelves in the suitable c